Have you ever had bánh xèo? These sizzling, chewy, crispy Vietnamese crêpes are made from rice flour, coconut milk, and turmeric – which gives them that brilliant yellow color – and are surprisingly easy to cook at home.

For years, I feared making bánh xèo (pronounced bahn say-oh) because the memory of my grandmother's was so strong and perfect. No restaurant version could ever approximate hers and certainly my homemade versions wouldn't, either! But then I gave them a try and though I may never be able to match the memory of my bà nội, bánh xèo have become one of my favorite at-home meals – savory, fresh, and spectacularly satisfying. I'm very glad I started making my own and hope you'll give the recipe a try, too!

A note on the filling: The mung beans are not required, but they are common to southern Vietnamese bánh xèo and I like the extra texture and flavor they provide. Feel free to omit them if you don't have access or want to make a quicker version. I also like using chewy, marinated, baked tofu (store-bought or homemade) and sometimes shiitake mushrooms. However, you could also use fried tofu or or cooked pork or shrimp for a non-vegetarian version.

A note on the sauce: Traditionally, bánh xèo is served with a sauce called nưởc chấm, which includes nưởc mắm, or fish sauce. This is a quick vegetarian version using soy sauce. If you want, substitute real fish sauce or vegetarian fish sauce (available at Asian markets) for the soy sauce.

For the fillingCover the mung beans with water and soak overnight or at least 4 hours. Drain. Steam in a basket over simmering water until tender, about 20 minutes.

Prepare the tofu (and mushrooms, if using), scallions, cilantro, and mung bean sprouts and set aside.

For the crêpesIn a bowl, whisk together the rice flour, salt, turmeric, coconut milk, and water to form a smooth batter.

Heat a teaspoon of oil in a 10- to 12-inch skillet over medium heat. Add the tofu (and mushrooms, if using) and cook until heated through. Remove and set aside.

Wipe the oil out of the pan and return to medium heat with a fresh teaspoon of oil. Pour half of the batter in the pan and swirl to distribute evenly. Sprinkle half of the mung beans and scallions over the batter. Then arrange the tofu (and mushrooms, if using), cilantro, and bean sprouts over half of the crêpe. When cooked through and edges are browned, fold the crêpe over and slide onto a plate. Repeat for second crêpe.

For the greensPrepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)

For the sauceIn a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)

To serveServe as an appetizer to share or a main dish. To eat, wrap a piece of the crêpe into a lettuce leaf with a few herbs. Dip into the sauce and enjoy!

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade